Embracing veganism — an alternative, humane diet and lifestyle — is gaining popularity in strides. If you’re choosing to make this big shift, your tastebuds don’t need to miss any of the traditional dairy products you’ve come to love. Mirror talks to three prominent vegan-proponents in the city, and gets them to share their tip

► Bring to a boil, stirring all the while. Let it boil around 4 times — at the 2nd boil, add the rice milk, which will thicken the consistency. Let them boil together and then remove from the gas and cool. This milk can be strained, or not.

► Now, take the green chillies with stalks attached, wash and dry. Remove the stalks (with caps still attached) and keep aside. Do not wash again, as these are to be used to set the curd.

► When the milk is at room temperature, place in a bowl and add in the chilli stalk-caps, floating on top.

► Cover and leave undisturbed for a minimum of 10-16 hours, depending on the temperature around. The curd is ready! Remove the stalks before using.

TRY IT IN: DAHI WADA

If the taste of this curd is not familiar, be free with the lemon juice, salt and any other flavourings you like, to make a raita (for example, chaat masala and roasted cumin powder with salt). If you’re a fan of dahi wadas, soak 1 cup of urad dal overnight and grind fine with a little water. Keep aside for a few hours to ferment; then, mix with 1-2 chopped chillies and 1-inch of ginger chopped fine. Make small flat balls and fry in hot oil. Soak in cold water to soften them, squeeze out the moisture and place in a bowl. Pour on the vegan curd, and garnish with red chilli powder, fresh coriander and a sweet chutney made of dates. Serve cold!

► Soak the cashews for a minimum of 2 hours (up to 10 hours or overnight is also fine); drain and rinse.

► Put all the ingredients in a blender and pulse repeatedly till the correct consistency is achieved. Add water if needed to make a smooth paste.

► The cashew cheese can be stored for up to 6 days in a container in the fridge.

TRY IT IN: MUSHROOM AND BROCCOLI PIZZA

This cheese could be used in sandwiches, a salad dressing or as a dip for munchies. To make a pizza with it, blitz together 2 tomatoes with 1 tspn of extra virgin olive oil; add some mixed Italian herbs and salt to taste. Spread on a pizza base and scatter some raw broccoli and mushroom on top. Add dollops of the cashew cheese and sprinkle with some chilli flakes and dried parsley. Bake at 200-225 degrees Celsius in the oven, for 10-15 mins. Enjoy steaming hot!

Courtesy: AISHWARYA VISWANATH Owner, The Real Green Café

Homemade Soy Milk

Ingredients Yellow soybeans: ½ cup / 80 gms Water: 4 cups / 1 litre

Method

► Soak the soybeans in water overnight (or a minimum of 12 hours).

► Drain and remove outer skins; blend with 3 cups of water until almost smooth.

► Strain this mixture using a napkin or strainer, then pour into a saucepan. Add 1 cup of water.

► Place on a stove over high heat and bring to a boil. Stir and skim foam. Cook over medium heat, stirring occasionally, for 20 mins.

► Let it cool and store in the refrigerator. Use before 3-4 days.

TRY IT IN: PEANUT BUTTER PROTEIN SHAKE

Try this nutrition-packed combo of ingredients in an energy beverage, using one scoop pea/rice/hemp protein powder along with 30 gms (or one scoop) of oats. Pour in around 300 ml of the soy milk and 1 dollop of homemade peanut butter. Blend it all for 30 seconds and voila, you have 35- 40 gms of protein in one gulp! The homemade peanut butter can be concocted by blending 2 cups of dry-roasted peanuts in a food processor for 4-5 mins, in which time they will go from crumbs to a dry ball to a smooth and creamy paste. Stir in some 1-2 tbsp of maple syrup / sugar / stevia, as well as some salt, and store in the fridge or at room temperature.

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